Encapsulated Opuntia spp. fruit powder as a natural colorant in biscuit filling cream
Sign Up to like & getrecommendations! Published in 2024 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-024-02588-6
Abstract: The aim of the present study was to assess the utilization of prickly pear (PP) powder obtained by spray drying of juice (Opuntia spp., purple cultivar), in a sandwich biscuit filling cream, incorporating different concentrations… read more here.
Keywords: biscuit filling; opuntia spp; cream; powder ... See more keywords